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I’d give it 0 forks if I could. This recipe was beyond dry and crumbly, and ultimately flavorless and inedible. I made multiple attempts to fix it up after the first batch (having followed the recipe to a T). Second time around I added some sesame oil and a little more tahini paste which improved the texture and flavor but not enough to make them worthwhile. These cookies are great in theory but fail in reality. Dusty sand texture and no flavor.

Despite the negative reviews, I decided to take a chance on these, but with only moderate expectations. I took the advice of other reviewers and added an egg, decreased the salt to 1/4 tsp, and nearly doubled the sugar. I baked them at 325 for 17 minutes. I was a little worried during the baking because they pooled quite a bit of fat. However, after letting them cool, I thought they were great. They were not dry, and were very flavorful. They do taste mostly of tahini, so if you don't really like the flavor of tahini then you will not like this cookie. This is a very "adult" cookie. It's not very sweet, even after I doubled the sugar. I would never serve this cookie to a child, or even a picky adult. So, with some modifications, if you love tahini and you know what you are getting into, you should give this cookie a try. If you don't love tahini, don't make them.

I added an egg (and reduced the salt), as another reviewer suggested, and it was still a little too dry, and it lacked in flavor (perhaps add a bit more sugar?). They were better when had with tea, but still, I won't be making again.

Despite the negative reviews, I decided to make these cookies and they were lovely! I added an egg and reduced the salt to 1/4 tspn and I added a bit more sugar too. It made the dough more sticky so it was a bit tricky to roll them into balls. But with wet fingers, I managed. I also cooked them for less time. I think a lower temp might be the answer. They turned out so yummy. They had a lovely crunch when you bit in and then a subtle sweet and nutty flavor. The texture was moist and shortbready/cakey if that makes any sense. Perfect with a cup of tea! They were a big hit with my family - husband was dubious as he doesn't like tahini. 8 year old and grandma loved them too. I will definitely make these again.

Be prepared with a glass of milk when you eat these cookies. They are as dry as the Sahara. And they never came together for me as stated in the recipe. I had to squeeze them to form the balls. I wonder if the folks at Bon Appetit actually tested these out before making up a recipe? They have good flavor, but just way too dry. I even added water to mixture. Maybe an egg would help? Not my favorite. Won't make again.

While I love the flavor, I have to agree with the other reviewers -- the dough did not form into a ball the way the recipe stated; it was dry and crumbly to the point I had to add extra tahini and almond oil just so I could form it into balls and get the seed/sugar mixture to adhere. Even then, the finished product was quite dry. I'm not sure whether my tahini was at fault, or if the recipe just hadn't been sufficiently tested.

Flavorless and horrible texture. My 14 year put it best, "Mom, I feel like I just ate sand." She did not mean it like delightful sandie cookies. Sad they all got dumped in the trash :(. My other daughter asked me to put this on the never ever ever make again list.

Use this recipe as an alternative to peanut butter cookies for those with allergies. Crispy with a strong nutty flavor. I used regular sesame seeds since black seeds are hard to find. Note, the raw sugar burns easily on the bottom-side, so use parchment paper or Silpat and watch the cook time.